This Cottage Cheese and Dill Pickle Egg Salad is everything you need for a keto-friendly, protein-packed meal. Combining tangy dill pickles with creamy cottage cheese, this dish is not only trending but also incredibly healthy.
It’s low-carb, gluten-free, sugar-free, and diabetic-friendly, perfect for a nutritious lunch or snack.
Combining the gut-health benefits of dill pickles with the creamy goodness of cottage cheese, this dish is a low-carb, high-protein winner. Whether you’re meal-prepping for the week, making a great lunch, or craving a classic egg salad recipe, this one has you covered.
Why You’ll Love This Recipe
- Keto-Friendly: With just 2 grams of net carbs per serving, this recipe fits perfectly into any low-carb lifestyle.
- High in Protein: Cottage cheese provides a powerful protein boost, ideal for building muscle and keeping you fuller for longer.
- Gut Health Approved: Dill pickles are rich in probiotics and low in calories, making them great for digestion.
- Quick & Easy: Made with just a handful of ingredients, this salad is ready in under 10 minutes.
If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!
Why Cottage Cheese and Dill Pickles Are a Match Made in Keto Heaven
- Gut Health: Dill pickles are rich in probiotics, which support digestion and a healthy gut microbiome.
- High Protein: Cottage cheese is not only creamy but also a powerhouse of grams of protein, helping you stay fuller longer.
- Trendy and TikTok-Worthy: Both ingredients are currently all over TikTok as the ultimate keto-friendly combo.
- Healthy Fats: Eggs and cottage cheese provide the perfect balance of healthy fats and protein for sustained energy.
Ingredients
- hard-boiled eggs, peeled and diced (for the perfect hard-boiled eggs, see tips below)
- cottage cheese (blended for a creamy egg salad texture)
- finely chopped dill pickles (a must for dill pickle lovers)
- pickle juice (adds tanginess)
- green onions (finely chopped)
- fresh dill, chopped
- Dijon mustard
- garlic powder
- smoked paprika (optional for a flavorful spin)
- Salt and pepper to taste
Instructions
- Prepare the Base: In a small bowl, blend cottage cheese, Dijon mustard, pickle juice, garlic powder, smoked paprika, and a pinch of salt and pepper. This creamy mixture forms the heart of your salad.
- Chop and Combine: Dice the eggs and finely chop the dill pickles and green onions. Add these ingredients into a medium bowl with the cottage cheese mixture. Mix gently to coat everything evenly.
- Season and Serve: Taste the mixture and adjust salt and pepper as needed. For a smoother consistency, chill the salad in the fridge for 15 minutes before serving.
Recipe Tips
- Perfect Hard-Boiled Eggs: Place eggs in a large pot with just enough water to cover them. Bring to a rolling boil, then remove from heat and let sit for 10–12 minutes. Immediately transfer to a bowl of ice water to stop the cooking process.
- Pickle Juice Hack: If you like a tangier salad, add a splash more pickle juice for extra zing.
- Easy Lunch Recipes Idea: Serve this salad on lettuce wraps or with a low-carb tortilla for a portable meal.
Ingredient Swaps
- Cottage Cheese: For a tangier flavor, use Greek yogurt.
- Dill Pickles: Swap with sweet pickle relish if you’re not strictly keto.
- Fresh Dill: No fresh dill? A pinch of dried dill works just as well.
Serving Ideas
- Keto Egg Salad Sandwich: Spoon the salad between slices of low-carb tortillas or keto mug bread.
- Avocado Salad Twist: Scoop the salad into halved avocados for a creamy, keto-friendly snack.
- Meal Prep Must-Have: Store the salad in an airtight container for up to 3 days. It’s perfect for quick meals throughout the week.
Storage Tips
Keep your egg salad fresh by storing it in the fridge in an airtight container. For best results, consume within 2–3 days.
Let’s Get Cooking!
This Dill Pickle Egg Salad Recipe is creamy, tangy, and loaded with flavor. It’s an easy recipe that’s perfect for dill pickle lovers, keto enthusiasts, and anyone looking for a healthy, low-carb meal. Ready to give it a try? Your taste buds will thank you!
Other Keto Salad Recipes
Serve with Keto Recipes
FAQs
Q: How do I make the best hard-boiled eggs for this recipe?
A: Place your eggs in a bowl of ice water immediately after boiling. This will cool them quickly and make peeling a breeze.
Q: Is this salad good for meal prep?
A: Yes! It’s easy to make in advance and keeps well in an airtight container for 2–3 days.
Q: What makes dill pickles so healthy?
A: They’re low in carbs, rich in probiotics, and great for digestion. Plus, they add incredible flavor without extra calories!
Keto Cottage Cheese Dill Pickle Egg Salad
This Cottage Cheese Dill Pickle Egg Salad is creamy, keto-friendly, gluten-free, and high in protein. A quick and easy low-carb recipe perfect for lunch or meal prep!
Equipment
Ingredients
- 2 large hard-boiled eggs peeled and diced (for the perfect hard-boiled eggs, see tips below)
- 3 tablespoons full-fat cottage cheese blended
- 2 tablespoons dill pickles finely chopped
- 1 teaspoon pickle juice
- 2 tablespoons green onions finely chopped
- 1 teaspoon fresh dill chopped
- 1/3 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon smoked paprika optional for a flavorful spin
- 1 pinch Salt
- 1 pinch pepper
Instructions
- Prepare the Base: In a small bowl, blend cottage cheese, Dijon mustard, pickle juice, garlic powder, smoked paprika, and a pinch of salt and pepper. This creamy mixture forms the heart of your salad.
- Chop and Combine: Dice the eggs and finely chop the dill pickles and green onions. Add these ingredients into a medium bowl with the cottage cheese mixture. Mix gently to coat everything evenly.
- Season and Serve: Taste the mixture and adjust salt and pepper as needed. For a smoother consistency, chill the salad in the fridge for 15 minutes before serving.
YouTube Video
Notes
- For the creamiest texture, blend the cottage cheese before adding it to the egg salad. It creates a smooth consistency similar to mayonnaise but with more protein.
- To get perfect hard-boiled eggs, place the eggs in a pot of cold water, bring to a rolling boil, then remove from heat and let sit in the hot water for 10-12 minutes. Immediately transfer to an ice bath for easy peeling.
- Adjust the pickle juice to your preference for tanginess. Add a little more if you love that briny flavor!
- This recipe is versatile! Serve it in lettuce wraps, on a low-carb tortilla, or paired with avocado slices for an extra boost of healthy fats.
- For a crunchier texture, add chopped celery or radishes.
Nutrition
Serving: 1servingCalories: 105.6kcalCarbohydrates: 2.5gNet Carbs: 2.1gProtein: 9.1gFat: 6.4gSaturated Fat: 2gSodium: 319.1mgPotassium: 126.9mgFiber: 0.4gSugar: 1.5gVitamin A: 444.7IUVitamin C: 1.5mgCalcium: 57.3mgIron: 0.8mg
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Did you make this recipe and love it?Please let me know in the comments below how it turned out: Leave a Review!
This worked exactly as written, thanks!